Most infections with occupational diseases occur at slaughter, when humans handle potentially infected meat or body fluids. We’ll introduce two major ones here: erysipelas and S. suis infection.
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After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.
In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.
Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.